Perota soup is the dish par excellence hailing from Álora in the Valle del Guadalhorce. The dish came to be through what farmers cooked during their rest period.
The dish has such importance that the first Saturday in October in Álora is known as el Día de las Sopas Perotas (Perotas Soups Day) to commemorate this delicacy.
Preparation recipe
Time
60 minutes
Ingredients
- ½ kg of bread.
- 3 ripe tomatoes.
- 1 onion.
- 1 pepper.
- 1 garlic.
- Peppermint.
- Saffron.
- Ground pepper.
- Olive oil
- Salt
Explanation
Perota soup is the dish par excellence hailing from Álora in the Valle del Guadalhorce. The dish came to be through what farmers cooked during their rest period.
The dish has such importance that the first Saturday in October in Álora is known as el Día de las Sopas Perotas (Perotas Soups Day) to commemorate this delicacy.
Step by step
1. Fry the tomatoes, onion, pepper and garlic with oil, pepper and saffron to make a “sofrito”. 2. Boil salty water and then add the “sofrito” and cook for a few minutes. 3. Place the bread in a saucepan - preferably made of clay - and crush it by hand to form a consistent layer. 4. Cut the mint and place it on top of the bread. 5. Pour the prepared broth over the top and let the bread soak.
